Planet Barbecue!: 309 Recipes, 60 Countries by Steven Raichlen

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her round-up of the best summer 2010 cookbooks at NPR plus two sample recipes.

  • DKennedy on July 20, 2012

    COTM August 2012

Notes about Recipes in this book

  • Puerto Rican grilled pork chops

    • Breadcrumbs on August 15, 2012

      p. 224 This appealed for its dead easy prep, perfect for a hurried weeknight. A recipe for annatto oil is also provided and though my intentions were good, when I couldn’t find my annatto seeds within 5 minutes of the search commencing, I decided to call abort the mission and simply serve the chops naked! There’s also the option of serving these w the Sparkling Barbecue Sauce from p. 198 of the book. I looked at that recipe on the weekend and it just didn’t appeal to me. It seemed as though it would be very, very sweet (combines ketchup, bottled sweet bbq sauce and 7up). These chops were good. Nothing groundbreaking but they definitely made for a quick and satisfying weeknight meal. I did like the oregano/sage combo. It wouldn’t have been an obvious combination for me yet it added an enticing je ne sais quoi flavour to the chops. Photos here:

    • NibbleMeThis on July 29, 2012

      I prefer using the recommended substitution of turmeric and sweet paprika instead of the annatto oil. The chops were excellent on their own and don't NEED the Sparkling BBQ Sauce but it does go well with it.

  • Nuri's ribs: grilled baby backs with sweet soy glaze

    • Breadcrumbs on August 07, 2012

      p. 238 Back ribs have to be one of our summer grilling favourites and since this dish was quite different than our house ribs, we were keen to give it a try as our inaugural recipe from this book. We were skeptical about the fact that the ribs weren’t seasoned with a rub prior to cooking however, this turned out great. We really enjoyed the sweet-salty flavour of the reduced kejap manis (I was able to find the ABC brand recommended by the SR). This was a very nice change of pace for us. I served this with a grilled zucchini dish from one of my new favourite market cookbooks, The Farm and, a quinoa Tabouleh. Happy to recommend this one. Photos here:

    • NibbleMeThis on October 05, 2012

      I've smoked a ton of ribs over the years. Many of those recipes involve various rubs, slathers, mops, etc and many steps. I made this recipe in February and was quite happy with the result. The key to this is the simplicity, it's hard to believe how good they turn out.

  • Italian sausage "hot tub" (Bagna cauda)

    • Breadcrumbs on August 16, 2012

      p. 343 Since time was tight we did not use the wood chips/smoking method, instead we just skipped that and followed the direct grilling method. The only other change I made was to add some fresh garlic to the butter along w some fennel seed. I have to tell you, as this stuff cooked and simmered in the wine the aromas wafting off the grill were drool-inducing! In the master recipe, SR has you spread mustard over your grilled/toasted buns however that didn’t appeal to us for our Italian sausage. Instead I decided to drain off all but about 1/4 cup of the wine mixture then pour in a little marinara sauce. I also did a rough chop on the veggies and sliced the sausages then piled the mixture atop our grilled buns. We served these open-faced with a salad alongside. Delicious. We really enjoyed this and I’m happy to recommend the dish. Photos here:

  • Iranian saffron lemon chicken wings

    • wester on October 30, 2017

      This was good, making the chicken wings both tangy and rich. I roasted them in the oven at 230C - not quite barbecue weather here right now.

    • DKennedy on July 20, 2012

      p. 26 A big success with my family. Marinaded overnight a mixture of chicken drumettes and skinless, boneless thighs instead of wings. Had to put it in the outside fridge cuz the onion smell would have caused everything in the house fridge to take on an onion smell. When it came time to grill, grilled them on my piastra stone. The chix browned wonderfully. I used both the basting sauce and the pomegranate molasses to finish. Using all three components, the marinade, the basting sauce, and the glaze, this dish was good, but I would tweak it next time as follows: make less basting sauce. Cut the basting sauce in 1/2, but keep the same amount of saffron and maybe the same amount of lemon , as the flavor was very subtle. So 2 T. butter, 1-2 T. lemon juice, and 1/2 T. saffron broth. DH thinks the dish was better before the glaze. I think the onion flavor overpowered so I liked the glaze for balance. Maybe serve the glaze as a dipping sauce next time?

  • Chicken grilled in lemon leaves (Ga nuong la chanh)

    • mcvl on August 21, 2018

      Primo. My Asian grocery had only lime leaves, which were heavenly. I used a whole chicken, didn't mess around with mixing in the lime leaves, just stuffed the cavity with all the other marinade ingredients and then all the whole limes leaves, picked them out for serving. They become quite inedible, but they perfume the chicken flesh beautifully.

  • Bourbon-brown sugar barbecue sauce

    • Aggie92 on May 09, 2015

      Made this with no changes around lunch time a few of days ago. Let it cool, refrigerated it until dinner, and served with grilled chicken breasts. Didn't like it at all as the bourbon made the sauce taste harsh and little weird. Tried it again the next night and WOW, what a difference 24 hours makes. The sauce was smooth, well seasoned, and I thought it was delicious. So plan accordingly and make this sauce at least 1 day ahead.

  • Mexican grilled fish tacos (Tacos de pescado)

    • DKennedy on October 14, 2015

      AIP friendly. I made this fish last night using trout from TJs and substituting the orange/lime mixture suggested in the recipe. I used oil instead of butter and served these piled high with a fresh cabbage/radish/jicama slaw and guacamole. Absolutely delicious. Served E's on coconut wraps, the rest of us ate ours on corn tortillas.

  • Mayan pork chops (Poc chuc)

    • L.Nightshade on August 17, 2012

      Onion is grilled and sliced then tossed with "sour orange" juice. Not having that, I used the suggested replacement, a mix of orange and lemon juice. This mixture is "highly seasoned" with salt. While the pork was on the grill, I thinly sliced cabbage and radishes. When the pork was done, it was placed atop the cabbage bed and radishes are tossed over. Then chopped cilantro gets stirred into the onion mix, and that goes over everything. Avocado slices go on top. I served the salsa at the table. I opted for the Grilled Tomato Habanero salsa Delicious! Loved these flavor combinations. It really is a whole meal, and a very attractive one.

  • Uzbek "tandoori" chicken

    • L.Nightshade on August 14, 2011

      This chicken was very tasty, the spice rub is a flavorful and aromatic mix. We forgot to add a squeeze of lemon upon serving, which probably would have made it even better.

  • Jordanian grilled chicken

    • L.Nightshade on August 01, 2012

      A spatchcocked chicken is rubbed with a mixture of salt, cumin, coriander, paprika, and pepper. Then olive oil is drizzled on and rubbed in. Chicklet then naps in the fridge on a bed of sliced onions and bay leaves. The recipe says one to two hours, but I put it in in the morning and let it soak up the goods all day. While the chicken marinates (or while it cooks) onions, pine nuts, raisins, cardamom, cinnamon and bay are sauteed in oil and butter. Once the onions are caramelized, the cardamom and bay are discarded. After the chicken is grilled, it is placed over flatbread. The recipe calls for Taboon, a Jordanian bread, or other Middle Eastern flatbread. I had recently made naan, so I used that instead. The onion mixture goes over the chicken. We really enjoyed this dish. I'm a big fan of the Middle Eastern combinations of sweet and savory, and I loved the raisin, pine nuts and spice mixture. The chicken was nice over the naan, but I think it would be great on its own also.

  • Cumin-grilled chicken breasts with fiery Bolivian salsa (Pollo asado con llajua)

    • L.Nightshade on August 02, 2012

      The herbs customarily used for llujua are quirquina, or huacataya. One is described as Bolivian cilantro, the other is described as a tasting like a minty cilantro. So I also threw in a couple leaves of fresh mint. I used a whole habanero plus half a serrano, and chunks of jalapeño, red fresno, and yellow chile. That was pretty much our chile inventory, so, while still not "fiery" it would have to do. And it was indeed very tasty. The cumin grilled chicken breasts were a snap. We used boneless skinless. They were massaged with the cumin, salt, pepper, and oil, then rested in the fridge for over an hour before being plopped onto the grill. The chicken was fragrant with the cumin, and it melded well with the llajua. We both enjoyed this dish quite a lot. I also found recipes that used roasted tomatoes, which I'd love to try.

  • Bacon cheese pork roulade (Rolovani punjeni raznjici)

    • L.Nightshade on September 09, 2012

      Slices of pork tenderloin are pounded thin, then wrapped around a bit of onion, a bit of pickle (dill, in this case), and a bit of cheese (gruyere). They are rolled up, and cuddled with a half slice of smoky bacon. They looked quite appealing in a row on their skewers. Plop them on the grill for a few minutes each side. Fun and flavorful. These are traditionally served with kajmak, a clotted cream. A little dollop of sour cream served us just fine. They might be good with a tiny smear of whole grain mustard next to the pickle, too. A big hit here. They were the main course (alongside a cabbage apple slaw with spiced pecans), but I think they'd also make great standing party food, as, once grilled they retain their little bundled shape. Bacon could stand to be cooked slightly first.

  • Belgian pork rolls with chutney, mint, and bacon

    • L.Nightshade on September 09, 2012

      I can't remember if the recipe calls for toothpicks or skewers, but I did use skewers. I should have taken a clue from blue room and par cooked the bacon. Although it seemed to work fine with the previous roulades, it was a little limp in this one. Still tasty though. Next time: cook the bacon a bit first!

  • Hanoi-style grilled squid with chiles and lime (Muc nuong ot)

    • choucroute on June 18, 2011

      list of ingredients has mistakes: Vietnamese chile paste or hot red pepper flakes (not Thai and Vietnamese chile sauce), also need garlic and sugar

  • Hill country brisket

    • minerva on March 01, 2014

      Perfect BBQ.

  • Grilled tofu with chile peanut sauce (Tauhu bakar)

    • minerva on September 04, 2014

      Difficult to keep tofu from burning on our grill for some reason.

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Reviews about this book

  • ISBN 10 0761159193
  • ISBN 13 9780761159193
  • Linked ISBNs
  • Published Aug 02 2010
  • Format Hardcover
  • Page Count 800
  • Language English
  • Countries United States
  • Publisher Workman Publishing Co.

Publishers Text

In his most ambitious book ever, Steven Raichlen combines the exploits of Marco Polo, Christopher Columbus, and Vasco da Gama traveling to Asia to Australia to Africa; throughout Europe and all the Americas to discover the world’s rich larder of barbecue, in all its gritty glory. Sample Singapore’s Best Beef Sate, Turkish Roasted Pumpkin Dip, Basque Country Salt-Crusted Rib Steak, Brazilian Pork Schnitzel, The USA’s Ultimate Hamburger, Malaysian Turmeric Prawns, Israeli Turkey Shawarma, Moroccan “Iceberg” Game Hens, Mexican S’Mores--Steven reaches deeper to present an advanced course in the world of grilling. His festive smorgasbord of flavors will keep grills happily humming for years to come. Each visited country is featured in a lively in-depth piece that reflects its barbecue culture. As well, meet the world’s great grill masters in their own write-ups, and the world’s great grilling gear--the braziers, mangals, tandirs, tandoors, rotisseries, fire-pits, and fire places. Lots of live-fire cooking for Father’s Day.

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